Rhubarb tiramisu cake

Name: Rhubarb tiramisu cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 3 Eggs (size M); 200 g + 2 tablespoons sugar; 1 pinch Salt; 100 g Flour; 25 g crushed almonds; 25 g Cornstarch; 1 1/2 TSP. Baking Powder; 5 TABLESPOONS Milk; 4 sheets red gelatine; 500 g Rhubarb; 150 ml Orange juice; 1 package Vanillin sugar; 300 g Mascarpone (Italian cream cheese); 300 g Vanilla curd; 50 g Icing sugar; 1 TEASPOON grated peel of 1 untreated orange; 1 TABLESPOON ground pistachio kernels; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

3 Eggs (size M)
200 g + 2 tablespoons sugar
1 pinch Salt
100 g Flour
25 g crushed almonds
25 g Cornstarch
1 1/2 TSP. Baking Powder
5 TABLESPOONS Milk
4 sheets red gelatine
500 g Rhubarb
150 ml Orange juice
1 package Vanillin sugar
300 g Mascarpone (Italian cream cheese)
300 g Vanilla curd
50 g Icing sugar
1 TEASPOON grated peel of 1 untreated orange
1 TABLESPOON ground pistachio kernels
baking paper

Directions

1
Beat the eggs, 125 g sugar and salt with the whisk of the hand mixer until thick and creamy. Mix flour, almonds, starch and baking powder and stir in alternately with the milk. Place the dough on a greased pan of the oven (32 x 39 cm) lined with baking paper and smooth it down. Bake in the preheated oven (electric oven: 225 °C/ convection oven: not suitable/ gas: level 4) for 7-8 minutes. Remove the sponge cake from the oven and turn it over onto a damp tea towel sprinkled with 2 tablespoons of sugar and remove the baking paper immediately. Let the sponge cake cool down.
2
In the meantime soak the gelatine. Clean, wash and cut the rhubarb into bite-sized pieces. Bring orange juice, 75 g sugar and vanillin sugar to the boil. Add the rhubarb, cover and simmer at medium heat for about 5 minutes. Drain the rhubarb and collect the stock. Squeeze the gelatine and dissolve in 150 ml of the stock. Let cool down. In the meantime. Mix mascarpone, vanilla quark, icing sugar and orange peel. Stir the mixed gelatine drop by drop into the mascarpone mixture. Carefully fold in rhubarb, except for 2 tablespoons for decoration. Halve the sponge cake from the long side.
3
Let cool down. In the meantime. Mix mascarpone, vanilla quark, icing sugar and orange peel. Stir the mixed gelatine drop by drop into the mascarpone mixture. Carefully fold in rhubarb, except for 2 tablespoons for decoration. Halve the sponge cake from the long side. Cover one half with a baking frame. Put 2/3 of the mixture on top and smooth it down. Place the second base on top and spread the rest of the cream on top. Chill for at least 2 hours. Cut the cake into 12 pieces. Decorate with the remaining rhubarb and pistachios
4
Cover one half with a baking frame. Put 2/3 of the mixture on top and smooth it down. Place the second base on top and spread the rest of the cream on top. Chill for at least 2 hours. Cut the cake into 12 pieces. Decorate with the remaining rhubarb and pistachios